So I've decided that my first try at winemaking is going to be an AO mead, but I've got a few questions first. I know what the recipe calls for, and have read where everyone just loves the stuff, but... I've read so much against using bread yeast and the off flavors it may throw. I also don't know what mead tastes like, and am afraid at how sweet the finished mead may turn out. I'm not a fan of sugary sweet. So, would it be too unusual to use Cote des Blancs to get a drier mead, but also leave some residual sugar in it? I've also read that a very dry mead isundesirable. I was also wondering if it might be more beneficial to use golden raisins instead of normal ones. Are they any lighter in flavor than the regular raisins? Maybe I should use twice as many of these. I do plan on using a primary first, and not putting the orange or spices in until I rack into a secondary. Again, this is because I've read here that it is more beneficial to a mead to not include the fruit during primary fermentation. Any insight would be appreciated.